Sentences with phrase «green curly kale»

Ingredients: 2 bunches green curly kale 1/2 red onion 2 red bell peppers 1 cup cashew nuts 1/4 teaspoon ground coriander seeds 1 lemon, juiced 1/2 teaspoon sea salt 1 inch slice jalapeno pepper 1 cup water

The last task on the list, after all the veggies were cut and the dressings were poured, was to put everything out in the ice - filled salad bar and cover all the crushed ice between the bins with dark green curly kale.

Not exact matches

2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional)

for my vegetable, carrots (i love them with lentils), and for my green — curly kale.

Other salad ingredients 4 stalks curly kale, green or purple 4 stalks rainbow chard or spinach 2 avocadoes 1 small handful snap peas 1 punnet fresh blackberries, halved

I used curly kale for the greens this time, but baby spinach, Tuscan kale (above), and Swiss chard all make for fine substitutions.

* note, the collard greens and lacinato kale requires a lower cooking time and a lighter spray of oil than the more common curly and red russian kale

I love both curly and flat leaf kale... especially raw in salads as a nice alternative to standard greens or spinach.

You can't go wrong whether you choose dinosaur kale, curly kale, chard, beet greens, collard greens, or even spinach.

Add as much stemmed and thinly sliced kale (curly green or lacinato) as you'd like, and continue to cook until tender - crisp.

Curly kale Kohlrabi with greens Purple basil Collard greens Enough bell peppers to fill a bucket (counts for 2 items) Garlic Japanese eggplant

I doubled the recipe and used half collard greens / half curly kale and wow it was over the moon delicious.

I used wonderful (unpeeled) Haruki turnips and greens from the farmers market and a big bunch of curly kale as well, and a huge and delicious ham hock.

There was a profusion of kale at the farmer's market this week and I grabbed 3 different bunches: Some Cavolo nero, a purple curly type and the plain old green one I normally get.

ingredients SUPER-SASSY SEASONING: 2 tablespoons onion powder 2 tablespoons garlic powder 2 teaspoons celery seeds 2 teaspoons dried ground thyme 2 teaspoons dried ground parsley 1 teaspoon dried ground marjoram 1 teaspoon freshly ground black pepper GREENS: 1 smoked or plain turkey leg 1 tablespoon extra-virgin olive oil 1 large onion (finely chopped) 3 garlic cloves (minced) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon mustard powder 1 teaspoon sea salt, plus more to taste 1 tablespoon smooth natural no - sugar - added - peanut butter 1 tablespoon tamari or soy sauce 2 teaspoons white wine vinegar 1 bunch mustard greens (stemmed, leaves chopped) 1 bunch collard greens (stemmed, leaves chopped) 1 bunch kale, preferable curly kale (stemmed, leaves chGREENS: 1 smoked or plain turkey leg 1 tablespoon extra-virgin olive oil 1 large onion (finely chopped) 3 garlic cloves (minced) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon mustard powder 1 teaspoon sea salt, plus more to taste 1 tablespoon smooth natural no - sugar - added - peanut butter 1 tablespoon tamari or soy sauce 2 teaspoons white wine vinegar 1 bunch mustard greens (stemmed, leaves chopped) 1 bunch collard greens (stemmed, leaves chopped) 1 bunch kale, preferable curly kale (stemmed, leaves chgreens (stemmed, leaves chopped) 1 bunch collard greens (stemmed, leaves chopped) 1 bunch kale, preferable curly kale (stemmed, leaves chgreens (stemmed, leaves chopped) 1 bunch kale, preferable curly kale (stemmed, leaves chopped)

I made your recipe using leftover fried chicken, curly kale and green onions - also my homemade chile negro sauce... PERFECT!!!

1 x 15 cm piece cucumber (peeled if not organic) 2 stalks celery 2 handfuls leafy greens such as: curly kale, cavalo nero, spinach, silver beet, collard greens 1 handful fresh herbs such as: mint and parsley 1 x 5 cm piece fresh ginger 1 lemon juiced 3/4 cup filtered water 1 handful ice optional: 1 green apple, core removed

4 pounds mixed hardy greens (such as Tuscan kale, curly kale, Swiss chard, and / or collard greens; about 6 bunches), ribs and stems removed

Extra Virgin Olive Oil 3 medium leeks, white and light green parts only 3 1/2 cups potatoes, peeled + chopped Sea salt + pepper 6 cups low sodium organic vegetable stock, or homemade 1 bunch curly kale, about 6 stalks 2 handfuls each fresh flat leaf parsley + chervil Zest + juice of one organic lemon

And this week, for the first time, my little organic weekly market had gorgeous bunches of curly green kale.

1 small head of Cauliflower, cut into bite size florets 2 tablespoons gluten free tamari, divided 1 tablespoon extra virgin olive oil 1/4 cup each pumpkin, sunflower and sesame seeds 3 stalks curly green kale, stems removed and leaves roughly chopped 1 pear, thinly sliced 1 cup cooked black rice

14 ounces (400g) new potatoes 1/3 cup lentils (I used black beluga lentils here but de Puy / green lentils would be good too) 2 - 3 stalks curly green kale (or more if you want to make it more of a green salad) 1/4 cup freshly chopped flat leaf parsley

2 tablespoons extra-virgin olive oil, divided 1 pound chicken breast, cut into 3 / 4 - inch pieces Salt and freshly ground black pepper 1 large yellow onion, chopped 2 large carrots, sliced 1/4 — inch thick 1 poblano pepper, seeded and chopped 2 garlic cloves, minced 1 tablespoon grated peeled ginger 2 tablespoons curry powder 1 (28 - ounce) can Italian plum tomatoes with juice 1 (15 - ounce) can coconut milk 6 to 8 leaves lacinato or curly green kale, tough stems removed, coarsely chopped 1 red jalapeño pepper, sliced Chopped fresh cilantro

I made your recipe using leftover fried chicken, curly kale and green onions - also my homemade chile negro sauce... PERFECT!!!

Curly kale is also available in red and white versions, both of which are a bit stronger and more peppery in flavor than green kale, which may be why they are not quite as popular.

The most common type of kale is called curly kale or Scots kale, which has green and curly leaves and a hard, fibrous stem.

(You will probably find that curly kale and chard will make it taste a little too green!)

This current darling of the cruciferous vegetables comes in multiple varieties, including Lacinato (also known as «Dinosaur» kale, with long, dark green leaves), the curly green variety seen most often in grocery stores, and -LSB-...]

kale is most closely related to collard greens and has either green or purple leaves that tend to be wrinkled or curly, and quite dense and stiff.

Prep tip: Use bumpy, dark green dinosaur lacinato kale, which tends to be less bitter and tough than curly - leafed kale.

Grapefruit Green Smoothie Green smoothies are a classic raw healthy treat, and I love this one with curly kale, grapefruit, frozen banana, frozen pineapple, and water.

Those dark blue - green curly edged greens are the superfood kale.

Can you please recommend the best way to ensure the greens are free of harmful bacteria (just read that raw greens are responsible for half the cases of food borne illness - can't imagine rinsing is effective on bacteria hiding in the nooks & crannies of curly kale) and advise as to the possibility of thyroid damage from too many oxalates.

Artichoke leaves, asparagus, baby sweet corns (but not full - size ones), cauliflower, celery leaves, cucumber, curly kale, fennel, green beans, peas (including pods), bell peppers, pumpkin, Romaine lettuce, squash, and watercress.